Preparation

Melt butter in heavy large saucepan over medium heat. Add sausage. Cook until no longer pink, breaking up with spoon, about 5 minutes. Add sliced ramp bulbs and stems. Saut´ until almost tender, about 2 minutes. Add rice and stir 1 minute. Add vermouth. Simmer until liquid is absorbed, about 1 minute. Add 3 cups chicken broth, 1 cup at a time, simmering until almost absorbed before next addition and stirring often. Continue cooking until rice is just tender and risotto is creamy, adding more broth if dry and stirring often, about 18 minutes. Mix in green tops and 1/2 cup grated Parmesan cheese. Season risotto to taste with salt and pepper. Serve, passing additional grated cheese separately.

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Reviews

If it were possible to remember my favorite 3 meals of all time this would be one of them. I see the spring issues of BA raving about ramps and until this year I thought they were an elaborate practical joke played on me because i could never find them. This year I stumbled upon them and was beside myself with excitement. This dish was unbelievable!!! I did make a few minor changes, linguisa sausage and added Swiss chard to the cooking after the first cup of broth. My wife and guests were delighted. Definitely a keeper.

Found ramps and local lamb sausage at the farmer's market today, and thought I'd tool around to see what I could make!
Used homemade organic chicken stock, and WOW. This was delicious! The lamb sausage (which had feta and mint in it) may have overpowered the ramps a bit, but overall it was still phenomenal!
Definitely worth a try if you fall into ramps!

This dish was fantastic. This is my first time writing a review on epicurious, but I was compelled because this was so good. Hot sausage is key - it gives it tremendous flavor. I used extra ramps, almost a pound of sausage, and didn't have vermouth so I just left it out. Will definitely make again.

First off, full
disclosure here...I
altered this recipe
quite a bit based on
what I had handy. I
was searching for
something to make
for dinner which
didn't require me to
go the store. I had
just about
everything except
the ramps so I used
leeks instead and I
only had sweet
italian sausage.
This was still quite
good and I can't
wait to try it again
exactly as written
but will have to
wait until spring to
find ramps in my
area. The fresh
parmesan is really
important.
I will say it isn't
that good the next
day but risotto
leftovers typically
don't appeal to me.

The BEST risotto
I've ever made. You
must try this. But I
agree, ramps are the
key - without them
it's just your
average risotto.
Can't wait to make
it again this
weekend after a trip
to the farmer's
market.

Made this recipe as is and it was
awesome, hands down my most
delicious risotto ever! I'm sure
substitutions are delicious also but
I have to agree with the previous
reviewer that you have to try this
recipe as is in order to get the
harmonious flavors of this dish.
I'm sad that I probably won't get to
try this again anytime soon since
ramps don't grow in my area. If you
are in an area with an Asian
supermarket you may want to try
substituting Chinese chives. I
think the flavor and smell is
similar to ramps, maybe just a bit
sweeter.

Make this recipe exactly as is. If you can't locate ramps in your area, then don't even attempt it. The subtle flavor of the ramps are what this recipe is all about. It's an exceptionally delicious risotto.

This is a fantastic recipe. The only changes I made were to 1) add a scallion since I only pick the leaves of the ramps (wanting to leave the roots to encourage them to spread) and 2) used white wine since I don't have vermouth. I don't usually like cheese in my risotto, but this recipe has just the right amount. If you have big eaters, I would double the recipe.

Outstanding. Hubby promptly dubbed it his favorite risotto recipe ever (which is saying something). No ramps to be found (yet), so I used leeks. Served with the fennel and celery salad also on the website, which was also a huge hit.

The fine print: Not quite time for ramps when I tried this, so I substituted leeks (white and some green). I also used sweet italian sausage, as opposed to hot, and white wine instead of vermouth. Finally, I topped with some slivered radish. Great!!! So simple and it really had a wonderful, clean flavor---I will make again.

This meal is on my steady rotation, now. Every time it's made, someone comments on how great it smells in the cooking process! Also, very easy -- my boyfriend has added it to his rotation as well, which keeps him away from fast food. Avoid sausage in casings altogether, as I bought a bunch of sausage in casings and found they add extra grease to the recipe and make it a sickly orange color. Scallions can be subbed for ramp.

This is not only the best risotto I've ever made, but the best recipe I've ever made from Epicurious and possibly the only one I haven't change . . . much. When ramps were no longer available, I used spring onions, which extends the time a person can make this risotto by nearly a month. Each time, I've used whatever white wine I happen to have. My only caveat is that it makes enough for two, if they're piggie, or three people eating normally. I'd hesitate to try and feed four people from this recipe.

Wonderful recipe and very quick and
such a nice way to use the beautiful
greens available all spring and summer.
We used beet greens and even the most
anti-vegetable person I know loved it
and took the leftovers for lunch the
next day.

I added some morels, and sauteed the
julienned tops of the ramps in a
separate pan before stirring them into
the risotto at the end. When I tasted
the result, it seemed to scream out for
some lemon zest, so I added that as
well. Wonderful result! Will
definitely make again.